Description
Zesty “creamy lemon chicken ricotta meatballs with garlic orzo” dance with Mediterranean flavors, blending tender chicken and ricotta into irresistible bites. Herbaceous and tangy notes elevate this comforting dish that beckons you to savor each delightful forkful.
Ingredients
Scale
Main Protein Ingredients:
- 1 pound (1 lb) ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
Binding and Seasoning Ingredients:
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Ingredient:
- 1 tablespoon olive oil (for cooking)
Instructions
- Prepare the chicken meatballs by gently mixing ground chicken with ricotta, grated Parmesan, breadcrumbs, egg, minced garlic, fresh lemon zest, oregano, salt, and pepper in a spacious mixing bowl. Carefully form uniform 1-inch spherical meatballs without overworking the mixture.
- Warm olive oil in a large skillet over medium heat and carefully place meatballs, rotating periodically to achieve an even golden-brown exterior. Cook until internal temperature reaches safe consumption level, approximately 6-8 minutes. Transfer cooked meatballs to a separate plate.
- Using the identical skillet, introduce additional olive oil and quickly sauté minced garlic until fragrant. Immediately incorporate orzo, gently toasting the grains to enhance their nutty flavor profile.
- Deglaze the pan by adding chicken broth and tangy lemon juice, scraping any caramelized bits from the skillet bottom. Pour in heavy cream, sprinkle red pepper flakes if desired, and fold in fresh spinach leaves.
- Allow the sauce to gently simmer, ensuring orzo becomes perfectly tender while spinach wilts. Incorporate Parmesan cheese to heighten creaminess and flavor complexity.
- Carefully nestle golden meatballs back into the orzo mixture, permitting them to warm through and absorb surrounding flavors. Plate with an elegant flourish, garnishing with additional Parmesan and vibrant lemon zest.
Notes
- Ensure meatballs are evenly sized for consistent cooking, using a small ice cream scoop or tablespoon helps maintain uniform shape and doneness.
- Use fresh ricotta for creamier, lighter meatballs that hold together well without becoming dense or tough.
- Consider gluten-free breadcrumbs or almond flour to make the recipe suitable for gluten-sensitive diners, maintaining the same texture and binding properties.
- Allow meatballs to rest briefly after cooking to help them retain moisture and prevent crumbling when added back to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg